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German Sausage Chowder

German Sausage Chowder

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ALLIE1275

Yummy and warm... polska kielbasa, potatoes and Swiss cheese make up this satisfying chowder. This is also delicious with Cheddar cheese in place of the Swiss.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1176 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes. Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat, and serve immediately.
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Reviews

PatsyK
18
1/3/2005

The cheese adds a nice flavor and makes the dish more exciting than my similar recipe. The cheese has to be added when the pot is simmering lightly or when turned off, because if you have the pot boiling away, you will get cheese goo!! The cheese melts best when it starts out at room temperature, not cold. I always brown the sausage first in the soup pot, and then the onion, because it adds a layer of flavor. If there is too much grease for your taste after browning the sausage and onion, you can remove it with a paper towel before the liquid is added. I also add a can of diced tomatoes, with juice, but that is because I like the combo of cabbage, potatoes and tomatoes with the cheese. Thanks, this is a great winter warmer-upper!!

NATHAN SIMMONS
12
12/30/2004

I used this recipe as the first dish I served at a recent backyard Octoberfest. My friends couldn't get enough!

aruff
7
11/15/2010

I made this for a german feast and everybody loved it! I took someone else's advice from another review to make a cheese sauce before adding it to the rest of the soup. I just made a little bit of rue, added the evaporated milk and melted the cheese and when it was all melted, I added it to the rest of the soup. It came out great and there were no problems with the cheese getting gummy or not mixing well.